Dim Sum Square    聚點坊點心專門店   (Under Renovation)

Creamy custard bunThese three innocent looking buns were anything but simple. The warm and oozing custard almost exploded when one tore the bun into half. It was fragrant, rich and dense, possessing the perfect combination of sweetness with a tinge of saltiness in the aftertaste. The bun itself was light and fluffy, providing that much desired soft texture to balance the rich custard insides.

Verdict: 8.5/10

Cheong fun with deep fried spring rollThis was a rather interesting offering and it was actually our first time trying it. It was however very pleasing to the tasting palate for its good array of texture within a single mouth bite. The steamed rice roll was soft, which complemented the deep fried crispy spring roll perfectly. The spring roll itself was packed full of crunchy vegetables and diced meat. The icing on the cake was the specially brewed soy sauce which was not overly salty yet sufficient to enhance the flavours of the dish.

Verdict: 8.5/10

Deep fried green tea mochi with custardUnfortunately, this dish with a fanciful name was somewhat a letdown. There was no green tea taste at all in the deep fried glutinous balls, though it salvaged itself with a good texture layered by toasted sesame seeds. The custard on the inside was nothing too spectacular after trying the custard buns, though it would be worth noting that the custard in this mochi was slightly more fluid and watery. Overall, we felt that it was a dish that failed to live up to its big name.

Verdict: 6.5/10

Snowy Char Siew BunsThese delicate char siew buns looked bigger than they were on pictures, so do not be deceived. Regardless, the taste on first bite definitely won us over. We had previously bought these on takeaway but tasting it freshly baked was another story altogether. The surface of the bun was coated with a thin layer of crust, which crumbled with every bite. (There weren't too many bites to go around anyway) What was left exposed is the chunks of char siew inside, emitting a light Chinese rose wine fragrance. The addition of Chinese rose wine might not suit the likes of all, but it certainly went well by my books. On a side note, tasting of the Chinese rose wine was more subtle when the bun was cooled to room temperature and consumed as such.

Verdict: 9.0/10

You cant do much with a plate of plain blenched vegetables, and i bet they have done quite a good job by not overcooking them. phsh.. Then came the shrimp dumplings. They were SMALL - id just call them the 'petite fours' then. The shrimp filling was bouncy but a little bland when tasted, more pepper could have been used, but the coating was not too sticky, which was good. I guess the $19 was worth paying tho. Then the 'lau sa bau' - something i will always sample with whenever i go yum cha. The three little sweet buns were snowy white and look oh-so-smooth-and-innocent with their smooth surface. I quickly grabbed one and tore it open by half, and was delighted to find the runny, lava-ish filling inside. It tasted great too, being less oily and sweet than what's offered in 新興. Yet one problem with it is that the bun is way too thick and way too much. The filling was not voluminous enough when compared to the bun's - had the balance been more even it would be as good as what i get at 新興. Time for some creative dim-sum after the slightly disappointing lau-sa bau and here came the 米網黃金腸. It was basically deep-fried, crispy rolls with veggie and meat crumbs wrapped in freshly steamed rice rolls. I was slightly disappointed by the double-thickness of the rice roll as it would adversely affect the texture of the dish, but it turn out to be alright as the spring roll inside was extremely crispy-so crispy that i thought i was biting into a naked spring roll without the rice roll on! Too bad they only had some bad-quality sweet sauce here. Had there been both sweet and sesame sauce, and perhaps a dash of yue kwan yik bean paste...it would be a much better dim-sum than what it had been without them. We had not expected the dim-sums to be so small in portion (being too used to the huge varieties served at lin heung) and thus had under-ordered during our first round of order. After looking at the paper again (and being disappointed by the info that the taro and pumpkin cake had sold out), we eventually ordered another 雞扎 and 馬拉糕 as a concluding sweet 'dessert' to our dim-sum dinner.

the chicken rolls were much smaller than whats usually served at tea houses and i was able to finish one all by myself (usually i cant). Un-deep-fried 'fu pei' was used as the wrap and i really like it as it has absorbed the juice and broth excreted from the meat and mushroom. It tasted more healthy too; the chicken strip and mushroom were juicy and i was especially impressed by the soft, spongy 'yue to', which had taken in all the flavours. Yummm. the 'Ma Lai Go' was a pleasant surprise as it was VERY SPONGY and LIGHT despite its wet and unattractive appearance. It carried a darker brownish tint and smelt of the sweetness of maltose. The texture was oh-so-fluffy and not did not feel heavy at all to eat. A must-try at this place!

To conclude - nice and cozy place for decent dim-sums at an absolutely reasonable price. Do not expect too much from the services as the staff (including the boss, or the manager?) were quite rude. When we asked for a switch to another table, the staff just snugged their shoulders and responded in an indifferent tone: ' yeah, why not?'(rising tone to the end) and i felt slightly offended - i was just trying to be polite and ask for your permission before moving around at your place!!!! Now whos the customer - you or i? this got to be improved on. The place was quite comfortable to have a long and slow meal but be noted that it could get annoyingly noisy when it get crowded, especially when you have people speaking and laughing at the top of their voices.

I would come again, if and only if I could not make it to Sun Hing@Sai Wan - but here they definitely have one of the best 'ma lai go' in town!

At the beginning when they first opened, the dim sims were so mushy and the skin was like biting into molten lard. But nowadays the skins have improved tremendously, and their new years special 發財好市燒賣 with Pork Tongue, Dried Oysters and Fat Choi Hair Moss is pretty interesting and festive.

The Soy Sauce for the Cheung Fan is very aromatic, made in house by the shop using a secret recipe which is not divulged, but you can guess!

雪山叉燒包 was actually very enjoyable, especially the fillings which were less slimey and more natural in taste than Tim Ho Wan.

Overall, not bad, but not impressive in any way.